Antiseptics for Foodstuff. XXXVIII

Antiseptics

Antiseptics are chemical products which are applied on live tissues in order to eliminate microorganisms potentially pathogenic, or to inhibit their growth. The selection of the antiseptic must be done according to the properties and the recommended uses of the product. This article describes the main antiseptics used in the clinical practice, paying attention to its range of activity, recommen...

A safe foodstuff for wheat allergic patients

Background Lipid Transfer Protein (LTP) allergy constitutes the first cause of food allergy to vegetables in Southern Europe. LTPs are highly stable proteins, resistant to both gastric digestion and high temperatures. Allergic reactions to multiples vegetables, not phylogenetically related, are produced based on the cross-reactivity among these proteins, a phenomenon that has been named LTP syn...

Antiseptics in Surgery

BACKGROUND Wound healing is a complex process, with many potential factors that can delay or complicate healing. Bacterial infection is one of the most dangerous complications once the skin barrier is destroyed. The search for optimal treatment of chronic and infected wounds is an ongoing challenge for healthcare professionals. METHODS This article discusses recent findings in the field of wo...

Xxxviii. Metabolic Studies in Phenylketonuria

F6LLING [1934] discovered that, in certain cases of mental deficiency, phenylpyruvic acid was excreted in the urine. His attention was drawn to the phenomenon by the characteristic colour produced by the addition of ferric chloride solution to the urines of these patients, and he identified the responsible substance as phenylpyruvic acid. Other cases have since been recognized [Penrose, 1935]. ...

Recent developments in wound antiseptics.